Irresistible Coconut Shrimp Recipe from Love With Recipes
When the craving for something crispy, tropical, and utterly delightful strikes, this Coconut Shrimp recipe is your answer, perfect for a light lunch or a snack that feels indulgent without the guilt. With minimal prep time and a quick cooking process, you’ll find yourself enjoying these delectable bites in no time.
Recipe Details
| Attribute | Description |
|---|---|
| Name | Coconut Shrimp |
| Description | Make and share this Coconut Shrimp recipe from lovewithrecipes.com. |
| Category | Lunch/Snacks |
| Cook Time | 3 Minutes |
| Prep Time | 15 Minutes |
| Total Time | 18 Minutes |
| Servings | 24 Shrimp |
| Calories | 67.1 |
| Fat Content | 3.5 g |
| Saturated Fat | 3.1 g |
| Cholesterol | 10.7 mg |
| Sodium | 65.2 mg |
| Carbohydrates | 7.1 g |
| Fiber | 0.5 g |
| Sugar | 4.2 g |
| Protein | 2 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Shrimp | 24 pieces |
| Cornstarch | ½ cup |
| Kosher Salt | ¼ teaspoon |
| White Pepper | ¼ teaspoon |
| Cayenne Pepper | ¼ teaspoon |
| Sweetened Flaked Coconut | 4 cups |
| Canola Oil | 2 ½ cups |
Instructions
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Prepare the Shrimp: Begin by patting the shrimp dry with a paper towel, ensuring that they are as moisture-free as possible. This step is crucial for achieving that perfect crispy texture once they hit the hot oil.
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Mix the Dry Ingredients: In a small bowl, combine the cornstarch, kosher salt, white pepper, and cayenne pepper. Whisk these ingredients together until they are well blended, creating a seasoning mix that will enhance the shrimp’s flavor and aid in crisping.
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Whisk the Egg Whites: In a separate bowl, take the egg whites and whisk them until they are foamy. This will create a light, airy coating that helps the coconut adhere beautifully to the shrimp.
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Prepare the Coconut Coating: In another bowl, place the sweetened flaked coconut, making sure it’s spread evenly for easy coating.
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Coat the Shrimp: Take each shrimp and coat it first in the cornstarch mixture, shaking off any excess. This ensures that the shrimp will have a nice crunch. Next, dip the cornstarch-coated shrimp into the foamy egg whites, allowing any excess to drip off before pressing it firmly into the coconut flakes, ensuring full coverage. For cleanliness, try to keep one hand dry for handling the shrimp and the other for the wet ingredients.
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Heat the Oil: In a large pan, pour in the canola oil and heat it to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature before adding the shrimp; this will help them fry perfectly without becoming greasy.
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Fry the Shrimp: Once the oil is hot, gently submerge the coated shrimp into the oil, being careful not to overcrowd the pan. Fry the shrimp for about 3 minutes or until they turn a beautiful golden brown. It’s important to keep an eye on them to prevent overcooking.
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Drain the Shrimp: After frying, use a slotted spoon to remove the shrimp from the oil, placing them on a wire rack or paper towels to drain any excess oil. This step is essential for maintaining their crispiness.
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Serve and Enjoy: Serve your delightful coconut shrimp warm, perhaps with a sweet chili sauce or your favorite dipping sauce, and watch as they disappear in no time.
This Coconut Shrimp recipe is not just a dish; it’s an experience—perfect for impressing guests at gatherings or indulging in a tropical escape right at home. The balance of sweetness from the coconut and the spiced seasoning creates a symphony of flavors that is sure to tantalize your taste buds. Enjoy every crunchy bite!
